Types - Frosting or Icing, Fillings and Glazes | CraftyBaking | Formerly Baking911 Types - Frosting or Icing, Fillings and Glazes Copyright © 2000 Sarah Phillips CraftyBaking.com All rights reserved. The basic frosting or icing recipe contains butter, sugar, and a liquid such as water or milk. More liquid is added for a glaze. Flavorings such as extracts, fruit zest or juice, and chocolate are often added. Sugar is the most important ingredient in all types of frostings, providing sweetness, flavor, bulk and structure. For richer flavor, unsalted grade A butter is used instead of margarine or shortening, but icings made with shortening will hold up better in warmer environments. For safety, frostings containing raw eggs should be heated to certain temperatures to kill any bacteria. Frostings containing egg whites should be whipped with oil-free utensils. Any oil on utensils or in the mixing bowl will prevent the egg whites from whipping into peaks. SARAH SAYS: If tinting the filling, frosting, etc use restraint.

I recommend using gel food colors because they are much more subtle than the paste ones, and allow for a greater margin of error. Mix the color a few shades lighter than you want because as it dries, the color will get darker as it sits, especially overnight. Always mix more than you think you'll need of each. It is almost impossible to mix the exact color again if you need more. How Much Frosting or Icing Do I Need to Cover my Cake With? Answer How much Fondant do I need to cover my cake with? Answer Commonly used frostings or icings, fillings and glazes: DESCRIPTION / CONSISTENCY ex: Seven Minute Vanilla Bean Icing Recipe Made by warming egg whites, sugar, and a bit of water and beating until it's fluffy and glossy. Substituting light brown sugar for granulated sugar makes sea-foam frosting. Sets quickly. Most commonly used both between layers and to cover a devil's food cake. / Is pure white and can be tinted to yield pastels. Best used immediately. Iced cake can be stored at room temperature. Keeps for about 24 hours, and then deflates. Does not freeze well.

Will deflate if mixed with ingredients containing fat such as chocolate or whipped cream. AMERICAN BUTTERCREAM / CONFECTIONERS' SUGAR ICING Several styles. Is most popular choice for frosting. Sweet, buttery flavior. Can be slightly gritty. Great for most decorating. Butter(and/or shortening) and cream or milk are beaten together, and then confectioners' sugar added. Flavored with extracts and chocolate. Can be made thin to stiff consistency, and fluffy or smooth. Bettercream from : whipped buttercream icing used to decorate cakes that store bakeries use. Use as an frosting and filling. Can be piped for smooth, borders, writing. Most decorations including roses, drop flowers, sweet peas and figure piping. Flowers remain soft enough to be cut with a knife. Use or serve at room temperature. / Yields all colors. Most colors deepen overnight. Some colors may fade sitting in bright light. Icing can be refrigerated in an airtight container for 2 weeks or frozen. Iced cake can be stored at cool side of room temperature for 2-3 days. Does not hold up well in warm weather, unless shortening is used.

Jams and ganache are always great alternatives to buttercream fillings and hold-up well in warm weather. BUTTERCREAM - FRENCH Swiss Meringue Buttercream Recipe (SMBC) Both use only egg whites, but differences are how they are made. Italian: Hot sugar syrup is added to already whipped egg whites. Swiss: The whites and sugar are mixed together over heat and whipped. Then, cooled before the butter and flavoring are added. This type of buttercream is the simplest. Frosting and filling on cake. Suggest making a filling dam if used as a filling otherwise may squish from cake. / Yields pastel colors. Needs refrigeration. Italian holds up well in warm weather (75 degrees plus) and is more dependable. Swiss tends to deflate a little quicker and doesn't hold up as well in warm environments. BUTTERCREAM - ROLLED Made from stiff American buttercream. Dough-like consistency that is rolled out before applied to cake. Covering cakes and cookies / Can be tinted; see buttercream Same as American Buttercream Is very soft and can be hard to work with.

CANDY CLAY ex: Easy Candy Clay or Chocolate Plastic from Candy Melts Recipe Can be made with a mixture of heated Candy Melts and corn syrup. Dough-like consistency that is rolled out before applied to cake. Covering cakes, hand-molding and decorating. Mix with gumpaste for more strength / Yields all colors if using white candy melts. After making, handles best if hardened overnight. Several weeks at room temperature in a well-sealed container. Will be very hard at the start; knead a small portion at a time until workable. CITRUS (LEMON) CURD Made with lemons and butter and eggs and sugar, and cooked on the stovetop. Can be purchased ready-made. Spread on bread or cakes. Used as a filling. Fold in with whipped cream or pastry cream. Keep refrigerated. Needs refrigeration. CREAM CHEESE Slightly tangy, but can be sweet. Thick and creamy. Thin to medium consistency. Classic pairing for American oil cakes such as carrot and spice cakes.

ex: Cream Cheese Buttercream Frosting Recipe Cream cheese and butter are beaten together, liquid (milk, liqueur) is added and beaten in, then confectioners' sugar is added, with flavoring at end, such as vanilla extract. Cream cheese frostings get really soft quickly after you take them out of the fridge. Look for Handy Pac cream cheese frosting and filling available online or in cake supply stores. Filling and frosting cakes. / Colors to pastels. Iced cake must be refrigerated. Handy Pac cream cheese is shelf stable vs. using the actual cream cheese which needs to be refrigerated. To not mar the frosted cake's surface when refrigerating, let it harden first in the refrigerator, then cover with plastic wrap. When you take it from the refrigerator, immediately remove plastic wrap and let it sit to soften before serving. CUSTARD OR PUDDINGS Marshmallow Fondant Recipe (MMF) Combination of sugar and vegetable shortening that makes a thick white dough-like substance, and then rolled out. Can be made with marshmallows. Knead in flavor and color of your choice. Can be purchased ready-made. Rolled out and used as a cake covering.

Use on any firm butter, pound or fruit cake. Even on cookies. Can be cut-out and used as decorations. / Yields pastel to deep colors. But, does not have much flavor. The best choice for outdoor events. Excess can be stored 2 months in an airtight container. Can refrigerate but must take steps to rid of condensation from fondant-covered cake: place in an air-conditioned room or in front of fan after removing. Holds up well in hot weather but, will soften in warm or humid weather. Prior to applying, cake must be covered in apricot glaze, buttercream icing or marzipan so fondant will adhere. Typically rolled to about 3/8- to 1/4-inch thick. How much Fondant do I need to cover my cake with? Answer FONDANT - POURED Simple Chocolate Ganache Recipe, Step-by-Step This is a rich emulsified mixture of chocolate and cream. Buttercream consistency can be made by whipping soft butter into its base, resulting in ganache beurre. Glaze. filling and/or frosting: whipped or smooth / Natural color is dark to medium brown or white. Can be flavored(oil-based).

White can also be tinted(oil-based) Needs refrigeration after 2 to 3 days at room temperature, 2 weeks refrigerated and 6 months frozen. Keep excess with a piece of plastic wrap pushed on its surface. Gently reheat. The better the chocolate used, the better the ganache. Good for warm (not hot) weather. GLAZES Can purchase ready-made: stir it to soften, or heat with small amount of liquid if it's too thick, and strain to remove the seeds. Used as a filling alone or in combination with other fillings such as buttercream or ganache. Refrigerate after opening. Is not perishable if used as a filling. Great for warm or hot weather. But, filled cakes should be stored in refrigerator for long-term storage to prevent mold. MARZIPAN is used similarly to rolled fondant because it gives a smooth look. It has a delicious and unique almond flavor. Marzipan is made of almond paste. Can purchase ready-made. Dough-like consistency that is rolled out before applied to cake. Is stretchy. Stays semi-soft on cakes.

Rolled out and used as a cake or cookie covering, and then, covered with a sugar icing, such as fondant or buttercream. Can be used to mold flowers and other decorations that are then placed on a cake or served alone. / Is off-white and can used in its natural color or be tinted. Keep almond paste well covered and refrigerated, since it contains almonds which can go rancid. Holds up well in warm weather. MERINGUE Is made from beating egg whites with sugar. There are many types depending on the ratio of its ingredients. Used for covering pies, cakes and Baked Alaska. Can be piped. Does not need refrigeration. Becomes sticky when refrigerated. Can weep after storage, even for a day or two. Refrigeration speeds up the weeping process. ROYAL ICING ex: Royal Icing Master Recipe Heavy paste of egg whites and confectioners' sugar beaten with a little vinegar or lemon juice. Can be made in different consistencies. Used for general piping or delicate work such as elaborate "string" decorations. Decorating cookies and gingerbread houses. / Tints to pastel to dark colors. Does not need refrigeration.

Air-dried decorations last for months. Will soften when placed on butter or fat based frostings. SIMPLE SUGAR SYRUPS ex: Basic Simple Sugar Syrup Recipe with Flavor Variations Made from sugar and water, and then cooked. Can be flavored which should complement or match the flavors of the cake. Brushed on drier cake layers to moisten them, such as genoise. Syrup is popular in wedding cakes and other large projects that must be made in multiple stages; keeps it tasting fresh and moist longer. Syrup is not usually used alone as a filling; the layers are brushed with syrup and then another filling, such as jam or buttercream, is spread on top. Keep excess refrigerated. Cakes that are moistened with sugar syrups can mold easily. Holds up well in warm weather, but gets sticky when humid. Bowls/utensils must be grease-free. Cover icing with damp cloth while working, to prevent crusting. WHIPPED CREAM baking - Which kind of icing should be used? - Seasoned Advice Which kind of icing should be used?

up vote 8 down vote accepted Fondant is nearly solid -- it's rolled out, and placed onto the cake (with a buttercream underneath as an adhesive). The advantage is that it goes on really quickly and smoothly over large items. It can also be cut into shapes with rather clean edges (modeling chocolate gives sharper edges, but it's not flexible enough to cover a round cake). You often see it on professional non-traditional cakes (more novelties, when they need a solid color or something that's strangely shaped. Fondant can also be used to give a solid background can then be piped into (with buttercream icing, generally) or painted. As it's nearly solid, it can also be worked like you would clay to make decorations. Royal icing dries hard as it has no fat in it. It's generally only used on cakes as a drizzle where you're not attempting to cover the entire cake. You'll often see it used on bundt cakes, but you more frequently see it used for cookies when you're doing a flood-fill. Buttercream icings (commonly called 'frosting' in the US) is likely the most standard for non-professional stacked cakes.

It's spread on, so it takes a little more work to get a clean smooth surface. (the trick is to wait 'til the surface has hardened, put down some waxed paper, then smooth out all of the spatula marks ... you need to wait 'til the waxed paper doesn't stick, but not so long that it hasn't set up completely). You can also use buttercream in pastry bags to create flowers, ropes, basketweave and other decorations. ... And then there's other frostings/icings, too, but they're not as general purpose. They generally go with specific types of cakes -- caramel and other cooked frostings (eg, used in 'German Chocolate Cake'), cream cheese frosting (for carrot and other spice cakes), whipped cream (used in black forest cake & strawberry shortcake) There are three considerations when it comes to icing: look, texture and taste. Royal icing is stiff and mostly used for decorations. Fondant looks smooth - think of how a wedding cake looks. It's also slightly stiff and chewy in comparison to buttercream or ganache icing. You would roll this out with a rolling pin and place it on the cake instead of applying it with a knife.

Buttercream is less structured but you can pipe it into swirls or roses. It's basically creaming butter with icing sugar. Ganache is made with cream and it's really rich and can be rather runny. Different types of icing - Cake School Different types of icing We get so many questions in the shop and on our courses about different icings and what are their best uses. Your definitive guide to icings Hopefully this will now be your definitive guide to icings from sugar paste to Mexican paste, from royal icing to pastillage; what they are and when to choose them. Our icing recipe card provides recipes for buttercream, frosting, poured fondant, royal icing, pastillage and more. Butter cream Made with butter and icing sugar this may be flavoured for example with lemon zest or chocolate. The beau flavourings also work superbly (our current favourite is the butterscotch). Buttercream is perfect for delicious cake fillings and for a crumb coat. We often use fondant icing powder instead of icing sugar as this produces a smoother, less gritty buttercream. You can buy ready made buttercreams.

Find out why we don’t use buttercream to pipe our cupcakes… Frosting This is what we use to pipe swirls on top of cupcakes. If you use buttercream often the swirls do not hold their shape. Frosting is similar to buttercream but it benefits from the addition of Meri-White (a pasteurised dried egg white). The Meri-White adds stability to the frosting so when you pipe your swirls they hold their shape, even on a warm day. For white frosting use Trex (a white vegetable fat) with flavours. White frosting also is better if you need to add colour; if you use butter which is yellow if for example you wanted baby blue it would turn green or if you wanted pink it would turn a salmon colour. We run lots of cupcake courses Royal icing This is a pure white icing that dries to a smooth, hard, matte finish and it is the most traditional of all icings. Classically it is made with egg whites and icing sugar however we would always recommend using Meri-White because by using this pasteurised egg white you eliminate any potential health risks associated with using fresh egg white and you also achieve more consistent results.

If you prefer you can buy a powder mix or ready-made royal icing in tubs. Royal icing is used to create the traditional snow scene Christmas cakes, it may be used to ice cakes and it is perfect for adding piped detail such as dots or swirls and for piping messages. This is also the perfect medium for sticking gingerbread houses together and adding the snow and icicles. Royal icing can also be used to create piped flowers. You can colour royal icing with concentrated paste or liquid colours. Glycerine is often added to prevent the icing from setting too hard. When placing icing on cakes, marzipan is usually used under the royal icing in order to prevent discoloration of the icing. If you would like to know more about royal icing why not try our piping skills course . Marzipan This forms an ideal base beneath poured fondant or poured chocolate toppings. Choose a good quality marzipan with an almond content of at least 25%. Marzipan can also be coloured for modelling (hello petit fours!) or cut outs.

We use marzipan on our Back to basics course Sugar paste Also known as rolled fondant, roll out icing, Regal Ice (or any of the other many brands available), covering paste and in South Africa it is known as plastic icing! This is the roll out icing you can use to cover cakes. You can also use it to top cupcakes and cookies. Although it is possible to make this yourself the commercial brands provide consistent results that taste great & life really is too short to make your own sugar paste. This comes in a rainbow of colours as well as classic white or you can create your own shades using concentrated paste or gel colours. We would not recommend using liquid colours (changes the consistency) or dust colours (almost impossible to get an even mix). Knead the icing to make it pliable and easy to roll out and dust surfaces with cornflour to prevent sticking.

To learn how to achieve a really smooth, professional finish we have lots of courses including One Day Professional Cake Decorating Flower paste (also known as petal paste or gum paste) A very elastic and strong icing that can be coloured in the same way as Sugar Paste; it is perfect for making butterflies, flowers, stars etc because you can roll it finely and it holds its shape once dry. The best way to dry your flower paste creations is on a foam sheet which allows air to easily circulate and dry evenly, preventing distortion. We recommend dusting the foam with a little cornflour to prevent sticking. Again you could make your own flower paste, but proprietary brands are far easier and give wonderful results. Mexican Paste This is a very strong but also very elastic paste; it is much more stretchy than flower paste. It is also a much whiter paste. I think of it as the 'Rolls Royce' of icings! Because it is so elastic you can roll it incredibly thinly quite literally as thin as a sheet of paper if wished. I use Mexican paste when I am working with Patchwork cutters, it also works well in the smaller, more intricate moulds.

It is perfect in the FMM tappit cutters and the JEM lacy butterflies and angel snowflakes. When making clothes for models Mexican paste is the ideal choice. Modelling paste This is strengthened sugar paste. It can be made by mixing equal quantities of sugar paste and a strong icing such as flower paste, Mexican paste or pastillage together or you can add 1 teaspoon of either gum tragacanth or CMC to 250g sugar paste. When making your own modelling paste it is very important that the ingredients are kneaded until thoroughly combined. Alternatively, ready mixed modelling paste may be purchased in a tub or pack. Modelling paste is suitable when you do not want an icing that sets too hard but one that will hold its shape better than sugar paste alone. As well as being used for modelling it also works well in moulds and when creating frills, ruffles, bows and swags. To learn more take a look at our modelling techniques course . Pastillage This is a very hard setting icing; perfect for structures such as castle turrets (see our Fairy castle instruction card ) or if you need a solid shape to set firm e.g. handles on a handbag.

It doesn’t have much stretch so wouldn’t be suitable for modelling or flower making. You can buy pastillage as a powder mix or make your own from royal icing, gum tragacanth and icing sugar. The recipe is on our icings recipes card . Poured fondant Used to top cupcakes and on fondant fancies this is made by heating fondant icing powder which is mixed with water or stock syrup over a bain marie to approx. 38°. It is easy to colour and dries to a smooth and very shiny finish. Glace icing Glace icing is made by mixing icing sugar with a liquid such as water or fruit juice. This doesn’t give particularly professional results but you can drizzle it on top of a sponge or cupcakes and it is ideal for an afternoon in the kitchen with the children. Ganache Made with Belgian chocolate and double cream; decadence doesn’t really explain how amazing this rich cake covering and filling is. The recipe is on our rich chocolate recipe card . This may be poured over cakes to achieve a smooth shiny chocolate finish, used to top cupcakes or once cool you can whisk the ganache to make a delicious alternative to buttercream to fill and crumb coat cakes, yummy!

Frosting Types - How To Cooking Tips - RecipeTips.com Shown below are some of the common frosting types and information in regard to their usage. Frosting Types Boiled Frosting Boiled frosting is a white fluffy topping that is made without any type of fat added. Most of its ingredients are cooked until they come to a boil and are then boiled for a period of time. The boiled mixture is then slowly mixed into beaten egg whites until the icing is light and fluffy. Some boiled frosting recipes are a little sticky and sets up fairly quickly so they need to be spread as soon as the frosting is made, while others will remain workable without having to worry about it setting up. See How to Make Boiled Frosting . Uses It is mostly used in cake decorating as an overall frosting layer that can be spread smoothly over the surface of the cake or it can be given a simple frosting design such as swirls or peaks . It can be used for some basic piping, such as borders or writing but, because it so light and fluffy and can be slightly sticky, it is a little harder to work with when decorating a cake or cupcakes. Storage It is best if used as soon as it is made but if necessary it could be stored for a day.

Be sure to cover tightly and then refrigerate. If it is not stored airtight, it will begin to set. Once a cake has been frosted with boiled icing it can be stored at room temperature but refrigerating will help keep the frosting soft and fluffy longer. Freezing is not recommended. Buttercream Frosting A soft, creamy frosting made with powdered sugar and butter or shortening or a combination of both. It will have a slightly off white color when butter is used and if brown vanilla is used for flavoring. The butter provides a delicious flavor to the frosting and because of its soft texture, it is easy to cut. Buttercream is a good frosting for decorating with a pastry bag. It works well for many different designs because the frosting consistency can be thickened or thinned when necessary to make it workable for the type of design you are working with. There are different varieties of buttercream frosting , such as meringue buttercream and rolled buttercream that have different characteristics than basic buttercream frosting and will give the cake a different appearance and taste. Uses Buttercream is used for many cake recipes and is has many different decorating uses. It can be used for making flowers and many other shapes as well as for borders and writing.

Buttercream frosting made with butter or margarine does not hold up well when exposed to warm temperatures. If you know the cake will be exposed to warm temperatures, such as for an outside summer wedding, it is best to use shortening in the frosting because it will hold up better. Buttercream can be used on cakes, cupcakes, and cookies. Storage Buttercream frosting can be stored, refrigerated, in an airtight container for up to 2 weeks before using. Remove it from the refrigerator at least an hour before using so it will warm to room temperature. It can also be frozen for extended storage. A decorated cake with buttercream frosting can be stored at room temperature for up to 3 days. If you want to refrigerate a decorated cake, place it in the refrigerator unwrapped until the frosting hardens slightly. It can then be loosely covered with plastic. Cream Cheese Frosting Cream cheese frosting is basically the same as buttercream frosting with the addition of cream cheese. It is rich and creamy and makes a great frosting for many cake recipes. Carrot cake recipes most often suggest frosting the cake with a cream cheese frosting. Cream cheese frosting does not make a good frosting for decorating a cake because it is too soft.

Because of its rich taste and creamy texture it is also a popular frosting for cupcakes, bars, and cookies . Uses It is great for frosting a cake or for using as a filling. Because of its soft texture it does not make a good frosting for making decorations because it will not hold up. It is great on banana cake, carrot cake, and spice cakes. Also, used on many bars and cookies. Storage Cream cheese frosting can be stored in the refrigerator for up to 2 weeks before using. Cakes frosted with cream cheese frosting must be stored in the refrigerator. The frosting will firm up when chilled but will soften quickly when it sits at room temperature. Dusting Dusting is generally a coating of powdered sugar or cocoa powder that is applied to a cake or cupcakes after they have cooled. It can also be applied over the frosting for certain effects. A light dusting can be applied by using a sifter, sieve, or dredger . The coating is sometimes applied as an all over dusting and sometimes a stencil is used to create a design. Other ingredients that can be used for dusting include: cinnamon; cinnamon and sugar; colored sugar; and finely chopped nuts.

Uses Uses Dusting can be used on any type of cake that you do not want to frost. It is also used on cupcakes and brownies. Some people consider frosting too sweet and would prefer their cake without frosting. Dusting is a good method to use to decorate the cake without adding much sweetness. It is also a good technique to use as an additional effect to frosted cakes. Use powdered sugar on chocolate or dark colored cakes, cupcakes, and brownies. Use cocoa powder or cinnamon on lighter colored cakes for the most dramatic effect. Storage Many dusting ingredients are shelf stable items that should be stored accordingly. When applied to the cake, storage time should be followed as to what is appropriate for the type of cake. When using powdered sugar for dusting, it is a good idea to wait to dust the item just before serving because it can absorb the sugar, especially if it is a moist cake, cupcake, or brownie. Fondant Rolled fondant icing is a pliable dough made from gelatin, glucose, glycerin and powdered sugar. Flavoring is also added to the fondant. The dough is kneaded until it is smooth and pliable.

It is then rolled into a thin sheet of icing that is used to cover a firm variety cake. The sheet of fondant is place over the cake so that it will cover all sides and is then smoothed on the top and sides. Generally the cake is first covered with a coating of buttercream frosting, marzipan, or apricot glaze to seal in moisture to help keep the cake fresh before the fondant is place on it. The fondant gives the cake a smooth, elegant, matte finish that is great for wedding cakes. It provides a nice smooth finish that is great for decorating with other frostings. The rolled fondant can also be used to make leaves, flowers, and other designs to apply to the cake. Uses Fondant can be used on any firm cake that a smooth surface is desired. It is great for wedding cakes and other special occasion cakes. Fondant has become a very popular choice when decorating cakes. It holds up in warm temperatures fairly well but will soften slightly when exposed to extreme heat. Storage Unused fondant can be stored in an airtight container for up to 2 months at room temperature in a cool, dry area. Do not refrigerate or freeze.

Store cakes decorated with fondant for up to 3 days at room temperature. Fresh Fruit Topping Fresh fruit can also be added as a topping to the cake. A cake with fresh fruit topping should only be assembled within a few hours of eating it. The fruit continues to ripen even when refrigerated and its juices will begin to soak into the cake. This Flag Cake has been decorated with blueberries and strawberries. Uses Fresh fruit is used to add lots of flavor and color to a cake. Fruits, such as strawberries, raspberries, blueberries , peaches, and kiwi all add a lot of great flavor; they also add a lot of color, each on their own or combined together for multiple colors. Storage Note: If the cake has a cooked fruit topping that does not contain eggs, it can be stored at room temperature for up to 2 days. Refrigerate for longer storage. If the cake is going to be frozen, it is best to wait until the cake is thawed and then add the fresh fruit topping just before it is going to be served. Ganache A rich chocolate mixture made of chocolate and heavy cream . Dark chocolate is generally used but milk or white chocolate can also be used.

The cream is heated to a boil and then poured over the chopped chocolate. The cream and chocolate are stirred together until smooth. This mixture is then allowed to cool until it is just barely warm and is then poured over the cake. The ganache dries to a semi-hard coating. The mixture can also be cooled and then whipped until it is a fluffy texture, which can then be spread on the cake as a frosting. Ganache can also be used as a cake filling . Uses Ganache is most often poured over a layered cake or bundt cake similar to a glaze to provide a coating to the cake. It is used as a filling, a glaze or is whipped and used as a frosting. It is best not to use where it will be exposed to warm temperatures because it will soften. Storage Ganache can be stored at room temperature for up to 2 days before using. If storing, be sure to cover the entire surface of the ganache. Cover with plastic wrap. Press it down so that it is covering the entire surface completely. The ganache will need to be warmed again before using. A cake covered with ganache should be stored at room temperature. If it is exposed to warm temperatures, it will begin to soften.

Glaze and Syrup A glaze is a thin coating made from powdered sugar and liquid, whereas syrup is made from granulated sugar and liquid. Both glazes and syrups may have other ingredients added for flavoring. Glazes are generally spread, drizzled, or poured on the cake, depending on the consistency of the recipe. They do not always cover the entire cake. Many times the glaze or syrup will only drizzle down the sides of the cake. Uses They are used to garnish bundt style cakes, Angel Food cakes , and other foam or sponge type cakes but a glaze or syrup coating also adds moisture and flavor to the cake. Glazes and syrups are also sometimes used on quick breads and sweet rolls, such as cinnamon rolls. Storage If a glaze will set at room temperature for a while before being used, it should be kept loosely covered and if it begins to thicken set it in a pan of warm water to help loosen. A glaze can be frozen but its sheen will not be the same and it will need to be reheated. A cake with a glaze or syrup coating should not have to be refrigerated unless the cake has a filling that requires refrigeration.

Allow the glaze to cool and harden completely before covering the cake for storing. Gum Paste - Sugar Paste Gum paste and sugar paste are basically the same product. It is made from sugar dough that generally contains a gum agent, such as gum tragacanth. It has the texture of molding clay and works great for making flowers and other delicate designs. It is stronger than fondant and easier to work with. It can be rolled out very thin and used to make very intricate designs. When it dries it is hard and can be stored for a long time. The decorations made from gum paste are edible but not very tasty. Uses It is easy to mold and work with to make delicate flowers, figures, and animals. The paste can be rolled out very thin and it remains still very workable. The shapes can be created by hand on a separate surface, dried, and then placed on the cake or cupcakes. This is helpful when you have a lot of decorations that need to be made because you can begin making them ahead of time and apply them when you are ready to finish decorating.

Storage Unused paste can be stored in an airtight container, not refrigerated, for up to 2 months but be sure the container is closed tight so it does not harden. Do not freeze. Decorated cake can be stored at room temperature for up to 3 days. The gum paste will hold up fairly well on warm days but extreme heat will start to soften the paste. Meringue-Style Frosting Meringue-style frosting is made from whipped egg whites , sugar, and other ingredients that produce a fluffy but very dense consistency topping. Its flavor changes according to the ingredients that are add to the egg whites and sugar. Unless baked, the meringue-style frosting has a tendency to deflate easily. They should be made as close to serving as possible. Uses Goes well with most types of cake. Its light and fluffy texture blends well with fruit. Storage Does not store well, deflates easily. Recommended to prepare close to when it is to be used. If storing, it needs to be refrigerated. Powdered Sugar Frosting Powdered sugar frosting is a very versatile frosting in that it can be made thick for detail decorating or thinned down and used as a glaze.

It is easy to tint and adjust the consistency so it works well for decorating. It is often used for decorating cookies because when it dries the surface will form a thin crust, which allows the cookies to be stacked slightly when stored. Powdered sugar frosting is sometimes flavored with different extracts to change its flavor slightly. Common flavorings used are vanilla, almond, lemon, and peppermint. Uses It is often used for decorating cookies but work well for bars, cupcakes, and cakes. Storage To keep the frosting soft, store it in an airtight container at room temperature. If stored uncovered it will form a crust over the surface and evidentially dry out. If the item frosted with powdered sugar frosting needs refrigeration, it should be stored covered in the refrigerator. Royal Icing Royal icing is made with powdered sugar and egg whites or meringue powder . The royal icing works great for decorations that need to last a long time because it dries very hard. It has a nice white color and works well for piping lines and shapes. Some Royal icing recipes lack in flavor and are hard when dry so some are not the best choice for an edible frosting. Uses Royal icing dries quickly so it works good when working with delicate designs.

It flows easily so it works well for writing, piping, and outlining. Can be used on cakes, cupcakes, and cookies. Also works well for decorating gingerbread houses . Storage Royal icing has a tendency to dry fairly quickly so it is important to take precautions while using it so it does not dry out before you are finished. It can be stored up to 3 days at room temperature. Be sure to cover the icing in the bowl with a damp cloth and then plastic to prevent it from drying out. The icing may separate slightly but a good stirring will bring it back to a smooth texture. The royal icing on a cake does not require refrigeration. If the cake needs to be covered, the royal icing will be hard so you do not have to worry about disrupting the decorations. What are the Seven Main Types of Icing? (with pictures) What are the Seven Main Types of Icing? Written By: J. S. Petersen Edited By: Niki Foster Last Modified Date: 10 December 2016 Copyright Protected: Top 10 amazing movie makeup transformations Many types of cake, cookie, cupcake and dessert are covered with icing.

It can be used to decorate a variety of pastries and baked goods, and adds flavor and texture, as well as enabling a chef to decorate her creation so that it is a treat for the eyes as well as the palate. There are seven basic types of icing: buttercream , flat, foam, fondant , fudge, royal, and glazes. Buttercream icing is one of the most popular types for cakes. It is easy to spread, has a sweet flavor and a soft, smooth texture and is simple to make. Buttercream is made with a type of fat, often butter, and sugar. It can also contain eggs or milk to change the texture and thickness. Most icing found in the supermarket in the cake mix section is basic buttercream. Flat icing is one of the most simple types. The basic ingredients are powdered sugar and water. Simple flat icings form the glaze on rolls, danishes and other pastries and can be flavored with fruit or spices to add a new taste to the pastry. Foam icing comes in a variety of flavors and has a soft, fluffy appearance. A meringue is made of whipped egg whites with a flavored syrup added.

Marshmallow foam is a common variety, but other flavors such as chocolate or vanilla can also be added to the meringue. Fondant gives a cake or pastry an elegant appearance and is popular for wedding cakes and other show pieces. This type is simply sugar and water, with either glucose or cream of tartar used to produce the proper crystallization to give it a smooth, almost porcelain look. Fudge icing is thick and rich with a strong chocolate flavor. Other flavors, such as almond, peanut butter or mint, are often added. Using both butter and shortening, corn syrup , sugar and a variety of other ingredients, this type can be somewhat time consuming to prepare, but the finished product is stable and can be refrigerated and used at a later time. Royal icing is similar to the flat variety, but adds egg whites to produce a thicker product which hardens to a brittle texture. It can be used to make beautiful, artistic decorations because it hardens when dried, but the same property makes it less enjoyable to eat. Royal icing is used primarily for decorative additions to cakes and for show work such as sugar sculptures. Glazes are thin, watery icings which form a hard, crisp shell when poured or brushed over cakes and pastries.

They are usually made with a fruit flavor, although other flavors, such as chocolate or coffee, are sometimes popular as well. Like flat, glazes can be used on sweet breakfast pastries like coffee cakes. They add flavor, and also help keep the pastry moist and improve its shelf life. With seven basic types to choose from, and myriad possibilities within each type, pastry chefs have a great variety of options when topping their creations. By using one of these varieties, an experienced chef can produce countless delicious creations. Ad Using Buttercream Icing and Royal Icing for Cake Decorating | Universal Class Using Buttercream Icing and Royal Icing for Cake Decorating Using Buttercream Icing and Royal Icing for Cake Decorating It's only appropriate when talking about icings to begin with one of the most versatile, flavorful varieties - buttercream icing. It's smooth, it's creamy, and it keeps its soft texture - making it easy to cut through. And the number of purposes you can put it to are virtually limitless. You can pipe it, at various consistencies, through a pastry bag to make figures, flowers, borders, letters, and much more. You can also use it to transfer a design onto a frosted cake.

And this is just the tip of the iceberg. The Three Basic Buttercreams When it comes to cake baking and decorating, there are three basic varieties of buttercream you should concern yourself with: Each offers its own advantages and disadvantages. Classic (American) Buttercream Classic buttercream is confectioner's sugar and butter based icing. It's typically made of a mixture of confectioner's sugar, shortening and/or butter, a splash of milk or water and a drop or two of flavoring. It's quick to make and doesn't require refrigeration (unless it's in a hot, humid atmosphere.) Wondering how it's possible to not refrigerate these ingredients? It all boils down to the sugar and fat. In order to grow, micro-organisms and bacteria need water. When you're working with a high content of sugar, as in buttercream, the sugar binds the water in just such a way that a micro-organism can't utilize it. The technical name for this is "water activity control." When you're working with the classic American version, the icing tends to get crusty within 15-20 minutes of application.

When this happens (when, not if) don't worry, it can be put to your own advantage when it's time to start texturing. It also serves as a "freshness seal" beneath your final coat of icing and you can easily smooth it out. Just pick up a roll of any smooth, pattern-free paper towel brand. Make sure yours are white, dry, and (do I have to say it?) clean. In three simple steps, your icing will be nice and smooth, once again. Press your smooth paper towel flat onto your cake's buttercream frosting. Using a smooth circular motion with the palm of your hand, you'll gently slide the paper towel across the surface of the buttercream. What makes this work is the same principle used when ironing a fragile material beneath a towel. The heat from your hands will transfer to the paper towel and radiate through, allowing you to smooth out the buttercream. Continue this ironing technique until you've smoothed out all (or, hopefully nearly all) of the lumps, bumps, wrinkles and crusts. Butter or Shortening? You Decide. We'll evaluate the pros and cons by taking a closer look at six different criteria.

Criteria #1: Warm Weather Strictly butter recipes don't hold up well in the heat. Shortening performs much better. If it is summer and you insist on an all-butter recipe, consider adding a cup of cornstarch into 2 lbs. of powdered sugar for a stiffer set. Additionally, you can try stirring in 2 teaspoons of meringue powder per recipe. Criteria #2: Decorating Durability All-butter recipes tend to soften pretty quickly. Shortening batches again outperform. All-butter buttercream is more difficult to pipe. If you're running into this problem, try only filling your pastry bag half-way, so that there's less time for it to melt from your hot hands. Criteria #3: The Taste Test This time, butter wins the cake. Shortening just isn't quite as pleasant for the palette. However, if you prefer the durability of shortening, try compromising - use 50/50 butter to shortening (or 25/75 butter to shortening) mix to glean the best of both worlds. Criteria #4: Texture All-butter batches have a (surprise) more buttery texture, while shortening batches turn out fluffier.

If your goal is fluffy, opt for shortening. It contains mono- and diglycerides that aerate a bit better than butter does. Criteria #5: Color If you're looking for bright white icing, go with shortening (and remember to use clear vanilla extract.) Butter recipes wind up leaving behind a slight yellow tint. Criteria #6: Crusting All-butter recipes crust up a bit more than the shortening varieties do. If you prefer buttery recipes but you're struggling with crusting and cracking, next time mix in 1-2 tablespoons of shortening to smooth your icing out. If you don't have (or want to use) shortening, try adding 1 to 2 teaspoons of corn syrup (though you may have to thicken it up with a tablespoon or two of powdered sugar or meringue powder to balance it all out. Try for a happy medium , mixing a bit of both into your recipe. Flavoring Your Buttercream When it comes to flavoring your buttercream icing, the possibilities are nearly endless. If you're icing a sweet cake, avoid flavorings with high sugar content - like liqueurs. Instead opt for flavors like lemon, orange, lime oil, or other all-natural flavorings.

If you're looking for pure white icing, use clear vanilla extracts as opposed to brown extracts. If you'll be flavoring with heavy flavors, like fruits, chocolate or nut pastes, you should add the flavors after the icing has been made. Making Flavors When you're making your own flavoring, here are a few ideas (per four large egg whites [1/2 cup] and 1 cup of sugar.) Coffee Flavoring: Add in 3 tbsp. of instant espresso powder, or coffee dissolved in 2 tbsp. of water, cold coffee or rum. Lemon Flavoring: Mix 3 tbsp. of lemon juice with 2 tbsp. of lemon peel. Orange Flavoring: Use 3 tbsp. of Grand Mariner with 2 tbsp. of orange peel. Raspberry Flavoring: Mix 3/4c. of thick raspberry puree (by cooking down and straining a 10 oz. package of frozen raspberries.) Vanilla Flavoring: Simply mix in 3 tbsp. of pure vanilla extract. Coloring Your Buttercream Icing Buttercream is pretty simple to tint. Recipes made with white shortening and clear vanilla extracts performs the best.

When picking out your food coloring, use gel or powdered versions for the job as opposed to liquids. It will keep the texture more even and firm. Also remember: A little color goes a long way. Rolled buttercream is very similar to fondant and marzipan, but with some fairly significant differences. It's sweet, very pliable and also firm enough to mold. It's made up of equal parts Karo syrup and Crisco -- minus the milk, butter, and eggs whites or meringue powder. However, it's very soft and thin. It's a good idea to give yourself some practice runs before you're first official shot. While not as tough as fondant, rolled buttercream takes less work and just tastes better. People often compare the taste to Tootsie Roll candies. Remember though: Buttercream, in any form, is sensitive to heat and humidity. You also can use it to make shaped flowers, borders, and embossing. However, keep in mind that rolled buttercream has a shiny, versus a matte, finish. This may mean that you have to dust the covering with a sugar-cornstarch mixture to dull down the glare.

You may wish to consider a 25 percent rolled buttercream and 74 percent rolled fondant for the best of both. Want to learn more? Take an online course in Cake Decorating . There are two main categories of meringue-based buttercream - Swiss and Italian. Swiss Meringue: Here you'll heat egg whites, sugar, and an acid (such as cream of tartar) in a bain-marie (water bath) until the sugar is dissolved. Then transfer the mixture into a mixer, and whip until a stiff foam forms and the temperature of 160 degrees Fahrenheit for 2-4 minutes (to "cook" the egg). Then your butter is beaten in. Your results? A beautiful, white buttercream that really smooths out on a cake. TIP: If you'll be working or displaying in warm weather, alter your recipe with a high-ration shortening for a more stable icing. Italian Meringue: This is a stronger, more popular mix. Once you've whipped your meringue to stiff peaks, then cooled it to room temperature, you'll add in 240 degree Fahrenheit sugar syrup into whipping white eggs.

Once you've whipped the mixture, add softened butter, little by little, whipping the mixture into a fluffy consistency. This version has more stability and holds up well in the heat. Both can be frozen and keep for long-term storage. Now that you know the low-down on buttercream, it's time to explore the wonders of working with Royal Icing. Decorating With Royal Icing Royal icing, also known as glace royal, is another versatile icing you should add to your repertoire. Composed mostly of beaten sugar and egg whites - royal icing plays an important role in the realm of cake decorating. And once it's dried, it lasts nearly indefinitely. Traditional royal icing is made with a recipe of confectioner's sugar, varying amounts of water (for various consistencies), and either egg whites or meringue powder. If you'll actually be eating this cake, and not just displaying it, opt for a raw egg substitute like powdered egg white, meringue powder, or pasteurized egg white solution. Some people prefer to add in a teaspoon of glycerin to soften the mixture a bit. And - like buttercream - you can flavor or color your icing as needed.

However, the raw egg recipe works well when you're making inedible confections, such as those used in decorating or constructing gingerbread houses. Although royal icing dries firm, it is still sensitive to its environment. If it comes in contact with any grease, oil or high levels of humidity, it goes soft. Because of this, it's important to make sure that all of your baking tools are clean and grease-free before you begin your mixing. This also means that you need to make a few special preparations if you'll be piping royal icing onto buttercream icing. Unlike rolled fondant (which dries hard with no greasy residue - despite the shortening), buttercream is very oily. To deal with this problem, simply invest in a package of edible rice paper. You'll use this as a barrier between the royal and buttercream icings to prevent lost texture or consistency. Royal Icing Recipes and Consistency Remember - royal icing is incredibly versatile. Making a few tweaks and changes to your recipe can open an infinite array of possibilities for your decorating design ideas. Outlining Consistency: These recipes will yield a royal icing with a consistency ideal for outlining cookies, cakes and other baked goods.

Pastry Bag Tips To fill a pastry bag with royal icing, place your bag upside-down in a glass that's about 3 inches shorter than the bag is. Fold down the top of the bag over the edge of the glass, creating a cuff. Working with a large rubber spreader, scrape your icing into the pastry bag, until it's - 2/3 full. Then, unfold the cuff and seal the bag with a twist-tie. If you want to avoid your pastry tip from clogging up, try this: Place a damp paper towel in the bottom of your glass (to keep the tip moist), or Insert a toothpick in the tip and remove it just before piping. Royal Icing As a Frosting Thanks to the way royal icing dries, it doesn't serve well as a frosting. However, it can be done. But it will still dry harder than other icings, unless of course you mix in a teaspoon of glycerin for pliability. When frosting with royal icing, it's essential that you keep it covered at all times. First, you must already have prepared the surface of your cake with fondant or marzipan to keep it from oil.

Royal icing mix Rolled fondant or marzipan Place your fondant/marzipan-covered cake in the middle of your turn table, securing it with a dollop of your royal icing. Using your palette knife, place a large dollop of your royal icing on the top of the cake -ignoring the sides for now. Starting at the top, begin spreading the icing, using a backwards and forwards movement (paddle it), slowly rotating your turntable as you go. This movement and motion will displace any air bubbles you may encounter. Don't worry if any icing spills over the edges, and work to keep your palette knife clean. Grasp your straight edge at both ends, at a 45-degree angle to the surface, drawing it across the top, toward your body in one sweeping, continuous motion; make sure not to use too much pressure. If there's any icing collected on your straight edge, return it back to your bowl. If your coating isn't level or even, just scrape it off and start again. You've got about five minutes of time to play with before you have to worry about crusting. Remember to clean the straight edge after each attempt.

Working now with your palette knife, remove any icing that's worked down to the sides. If it's gotten crusty, don't return it to the bowl. Leave the cake on the turn table, in a cool room and let it harden. In about two hours, it should be dry enough to start working on the sides. Once again, using your palette knife, begin spreading icing onto the sides. Paddle the icing as you did before, turning the cake as you go, cleaning your knife often. If you're icing a square cake, do each side individually. Use one had to hold your scraper at about a 15-degree angle, against the cake side, using your other hand to hold your board or turntable at the back of the cake, near the scraper. Slowly, but fluidly revolve the cake until you've completed the circle. Once the entire surface is smooth, lift the scraper from the side. Doing this will leave a "take-off" mark which, at first, may be quite pronounced. With some practice and further coats (you'll need at least two, likely more no matter how experienced you are), this mark will begin to blend in better.

Related Articles Royal Icing - How To Cooking Tips - RecipeTips.com OR 1/4 C. meringue powder plus 1/2 c. water 1/2 tsp. cream of tartar 1 tsp. almond extract 4 c. powdered sugar Combine the egg whites or meringue powder and water with the cream of tartar and beat until it becomes foamy. Add about two thirds of the powdered sugar and beat into the egg mixture. Gradually add the remaining powdered sugar and almond extract and continue to beat on high until the icing holds a stiff peak. If the Royal Icing seems too runny, add a little more powdered sugar. If the icing seems too thick, add a teaspoon of water at a time until it is at the desired consistency. If you are not ready to use the icing immediately, dampen a dish towel and place it over the bowl of icing to keep it from drying out. Remove the towel to take some of the frosting out to work with and then replace the damp towel on the bowl. If the damp towel is placed over the bowl while you are decorating a cake or cookies, the icing will remain the proper consistency.

If the towel begins to dry, sprinkle it lightly with water to re-dampen. See How to Make a Gingerbread House for more information about storing the icing properly. Place some of the icing in a pastry bag or a small sealable plastic bag, which can have one corner clipped off so it can be used for applying the icing. There are plastic disposable pastry bags available that work really well for applying the icing. Look for them anywhere that they sell cake decorating supplies . Once the bag has been filled with icing, tie the opening tightly shut with some string. Clip the end with a scissors, being careful not to cut too much off, resulting in an opening that is too large. You are ready to begin the decorating or construction process. A disposable pastry bag works well for piping and writing but you will have to use a regular pastry bag with decorating tips to make special shapes. Frosting Recipes Frosting Recipes Cream cheese frosting is the quintessentially versatile frosting of the baking world. It lends a rich, creamy, and tangy taste to densely baked goods like carrot cake or pumpkin bread.

However, by substituting… Keep reading » Browse topics in Frosting Recipes White Mountain Cream Recipe A decadent frosting can be the perfect touch for your homemade cakes, cookies, and cupcakes. Explore different recipes to find a frosting that appeals to your tastes and specific baking needs. Once you find a favorite, you will be sure to use it time after time. Recipes for Frosting A luscious frosting recipe will add a sweet taste and decorative flair to your favorite desserts. Find fabulous frostings for all your baking creations at LoveToKnow Cooking. Frosting types: A simple vanilla frosting, or icing , is always a hit but you can get creative and try out recipes for buttercream , fondant , and even marshmallow paste . You can also experiment with a frosting that uses your favorite flavor of ice cream as a base. Flavors: Flavors such as chocolate, strawberry, and coffee can be incorporated into a basic frosting recipe and will transform an ordinary dessert into something special. Once you master a basic recipe, the variations are limitless. Frosting decorations: Make decorative accents using a royal icing recipe , fondant, or your favorite buttercream. Fillings: Many filling recipes are interchangeable with frosting.

Try a coffee or chocolate cream filling between cake layers or as an alternative to traditional frosting. Creative Uses for Frosting Frosting is delicious as a dip for cookies or fresh fruit. It can also be spread between sweet crackers to create a sandwich snack or added to an ice cream dessert. The sweet possibilities are endless once you have mastered a reliable recipe. Trending in Cooking Buttercream versus Fondant (Pros and Cons) By Michelle Anderson Updated November 16, 2016. The most common covering for cakes is either fondant or buttercream. The type of icing you choose to cover your confectionary masterpiece with is a personal decision but there are pros and cons with either choice. You simply have to consider the style of the finished cake. Buttercream icing can be applied in rustic swirls or smoothed to a perfect finish depending on the preference of the designer. Fondant is usually elegantly smooth and is also very versatile for textured designs.There are countless tools to roll pretty patterns onto the surface of this sugar dough. Most cake decorators find it is easier to fix texture and finish errors when working with buttercream because fondant often has to be redone completely depending on the flaw.

This can cost considerable money for a beginner because fondant is quite expensive to make from scratch or purchase premade. What is Buttercream? Buttercream is by far the most common cake covering and it has many variations. continue reading below our video How to Use Royal Icing for Cake Decorating Some are teeth-achingly sweet and thick while others are quite complicated with rich flavors and texture like rich whipped cream. Basic Buttercream:This is the sweet icing that is usually found on kids' cakes and the easiest to make with very few ingredients. It is simply a blend of butter or shortening, confectioner's sugar and flavoring. This icing can be tinted any color and piped into nicely defined designs. A cake iced with basic buttercream can be stored either in the fridge or at room temperature for a day with no issues. If the filling is perishable or delicate such as a mousse, then take care not to keep this type of cake unrefrigerated in warm weather. Meringue Buttercream:This is a lovely icing which is not too sweet and takes a bit of practice to perfect. It requires beaten egg whites and sugar boiled to a soft ball stage to create the smooth stable texture.

Meringue buttercream can be flavored and colored slightly less bright hues than basic buttercream. This icing should be stored in the fridge but care must be taken that there is no unpleasant or strong odors in the fridge. The icing will pick up that flavor and taste less delicious as a result. The cake should be brought back to room temperature when serving because the icing can be very hard when cold. The icing and decorations made from meringue buttercream will melt or slip if left out during a hot humid day so choose a different option for those pretty summer weddings outdoors! What is Fondant? Fondant is a play dough like sugar paste that can be rolled out and draped over a simple or sculpted cake. It is usually kneaded until very silky and pliable and can be used to create a smooth seamless finish on cakes in any color. This cake covering is very popular with some decorators because it can be colored any hue, favored and shaped into a dizzying assortment of decorations , figures, flowers, ruffles and other design elements. Fondant cakes can be put in the fridge and will remain fresh for days which is a positive characteristic especially if the event is during the summer.

A cake can be covered, finished with simple borders, set aside until the big day of the event and then decorated onsite. Fondant cakes need to be brought to room temperature before serving and care needs to be taken not to touch the cake while it warms. It can become sticky and fingerprint prone! One of the reasons fondant is avoided by decorators is that it has a very sweet taste and funny gummy texture that some people find very unpleasant. Best of Both Coverings If you truly love the pristine surface of a fondant covered cake then do not worry about guests who hate the taste or texture. Buttercream needs to be applied under the fondant layer or the draped covering will not stick to the cake. The buttercream is also iced on thickly to cover bumpy layers and flaws in the surface of the cake so the fondant lays flat and smooth. Anyone who likes fondant can eat it along with the rest of the layers and those who dislike fondant can simply peel it off. So, the cake covering is a personal choice of the decorator who knows what will enhance the design and occasion.

Question: Used in cooking, Royal, Fondant, Buttercream and Foam are all types of what?
Answer: Icing